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Early California Enchiladas




Source of Recipe


VV Daily Press


Recipe Introduction


1905 “Los Angeles Times Cook Book No. 2: Old Time California, Spanish and Mexican Dishes, Recipes of Famous Pioneer Spanish Settlers.”



List of Ingredients




24 large chile peppers
1 onion, chopped fine
butter, for frying
2 teaspoons flour
1 cup tomato sauce

Filling:
1 pound cheese, grated
1 quart pitted olives
1 finely chopped onion, sauteed
1 pound raisins
3 hard-boiled eggs, chopped fine
cooked shredded chicken, optional
12 tortillas

For Tortillas:
1 quart flour
1 tablespoon lard or shortening
1 teaspoon salt



Recipe



Prepare the chili sauce:

Splitting open the chiles, removing seeds and veins. Soak in cold water for two hours. Discard water and cover with fresh water. Simmer in a pot for one hour, then boil rapidly for 15 minutes.

Remove chiles from the pot and scrape the pulp from the skins. Reserve pulp, and set aside 1 cup water in which the chiles were boiled.

In a large pot, fry chopped onion in butter until a delicate brown; add flour and stir well. Next, add the chili pulp, tomato sauce and a cup of water in which the chiles were boiled. Simmer until the consistency of thick cream, and season well with salt.

To make the tortillas:

When the chiles are soaking you can prepare the tortillas. Mix together the flour, lard and salt. Moisten with water until a dough forms. Take a piece of the dough as large as an egg and roll out to the size of a breakfast plate. Fry both sides on a hot griddle or in deep fat in a frying pan (the latter makes a richer tortilla). Proceed until all the dough is used, which will make about a dozen tortillas.

To assemble:

Warm the chili sauce and dip the tortillas into the sauce one at a time. Place on a large hot platter or on a hot plate on which it is to be served. On one half of the tortilla, place a little of the raisins, olives, cheese and egg. Pour more sauce over it and fold over the tortilla. Proceed until all of the tortillas are filled. Pour over what sauce remains and sprinkle a little grated cheese over all. Serve as soon as possible.

Cook’s Note: I have some minced chicken to add to the other filling and then with a cup of good coffee or a glass of claret nothing more is necessary for a delicious meal.